Crispy Baked Zucchini Chips (Print version)
Golden baked zucchini chips coated in panko and Parmesan, crisp at the edges and ready for dipping.
# Ingredients:
For the zucchini chips
01 -
2 medium zucchini, about 1 lb (450 g)
02 -
1/2 cup (60 g) all-purpose flour
03 -
2 large eggs
04 -
1 cup (60 g) panko breadcrumbs
05 -
3/4 cup (75 g) finely grated Parmesan cheese
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
Cooking spray or olive oil spray
For serving
11 -
1 cup (240 ml) warm marinara sauce, ranch, or garlic yogurt dip
# Instructions:
01 -
Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper, or place wire racks over the lined sheets for extra airflow.
02 -
Trim the zucchini and cut into even 1/4-inch rounds. Pat both sides dry with a clean kitchen towel or paper towels.
03 -
Place the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, stir together the panko, Parmesan, garlic powder, paprika, salt, and pepper.
04 -
Dip each zucchini round into flour and shake off the excess. Dip into egg, then press into the panko mixture until both sides are coated.
05 -
Place the breaded rounds in a single layer with space between each piece. Mist the tops lightly with cooking spray.
06 -
Bake for 12 minutes, flip each round, then bake 8-13 minutes more until the coating is golden and the edges are crisp.
07 -
Rest the chips for 2 minutes, then serve warm with marinara, ranch, or garlic yogurt dip.
# Good to know:
01 -
Best eaten right after baking while the coating is crisp.
02 -
Use two sheet pans so the zucchini rounds do not steam.
03 -
A wire rack helps the bottoms crisp, but parchment works too.